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How a free-market made Chile the richest Latin American country

In the 70’s, Chile was a country devastated by Salvador Allende's interventionist policies. The socialist government had destroyed the economy and destabilized society, leaving the nation in a complete socio-economic ruin which was compounded by the lack of individual freedoms. Given the worrying situation, not surprisingly, the Chilean economy was moribund and other Latin American countries such as Mexico, Venezuela, and Argentina easily surpassed their standard of human development.

Free private cities can revolutionise the way we live together

“There are two sides to every issue: one side is right and the other is wrong, but the middle is always evil … In any compromise between food and poison, it is only death that can win. In any compromise between good and evil, it is only evil that can profit.” (Galt’s Speech)

Who replaces entertainment funding? Streamers have part of the answer

Back in November, I wrote an FTN piece about the fight of students such as Frédéric Jollien, against the mandatory media royalties in Switzerland. They campaigned for the abolishing of a yearly tax of 450 CHF (€385/$453), used to finance public TV and radio stations. One of the most vile criticisms howled at them was that such a move would get rid of these public broadcasters and their cultural enrichment.

Lithuania Fines Restaurant For Blasphemy

The irreverent little restaurant behind the world-famous Trump-Kissing-Putin mural is in hot water with authorities in Lithuania for another bit of social commentary-as-advertising it did that, according to some, offends Christianity and public morals.

Lithuania’s Consumer Protection Agency fined Keulė Rūkė – a BBQ restaurant based in an artsy Vilnius’ neighborhood – 1500 euros for “mocking religion and offending public morals” with its depiction of a smiling crucified man crowned with marijuana leaves squirting BBQ sauce into a Christmas message.

Olive Oil is Awesome

Whether you sop it up with bread or use it to boost your cooking, olive oil is awesome. But a lot of chemistry goes on in that bottle that can make or break a product. Take the “extra virgin” standard: Chemistry tells us that a higher free-fatty-acid content leads to a lower grade, less tasty oil. And those peppery notes are thanks to antioxidants that contribute to olive oil’s healthy reputation. Check out the latest Reactions video for more olive oil chemistry, including how to keep yours fresh and how to best use it to give your food a flavor boost.

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